Print
Dosa | Sada Dosa | Plain Dosa

Dosa | Sada Dosa | Plain Dosa

Dosa are a popular breakfast from the Indian Subcontinent, made using fermented batter of rice and lentils. Perfect with sambar or chutney.
Course Breakfast, Lunch
Cuisine Indian
Keyword Brown Rice, Dosa, Fermented, Urad Dal
Prep Time 12 hours
Cook Time 15 minutes
Total Time 12 hours 15 minutes
Author Renu Agrawal-Dongre

Ingredients

  • Dosa Batter For Dosa, batter should be a little thin
  • Oil for Shallow frying Sesame seed oil preferred/ any vegetable oil
  • Dosa Pan/Tawa Cast Iron pan preferred
  • Tissue paper/Cut Potato in half/ Wet cloth

Instructions

  1. Heat a pan/Tawa. It should be very hot.
  2. Add 2-3 drops of oil on the pan, and rub the oil with the help of a Tissue paper or a cut potato or wet cloth.
  3. Add a spoonful of batter and spread it in circles in one direction. (Spread it as thin as required)
  4. One needs to be quick as the dosa pan is hot and it will start cooking.
  5. One can remove the pan from the stove.
  6. Spread the dosa and then put the pan back on the stove.
  7. This helps the batter not sticking and creating lumps, as well as a good method for beginners.
  8. Drizzle some oil on the sides.
  9. Many want to avoid the extra oil, but adding of the oil adds to the taste.
  10. Turn and cook for a couple of seconds. (Cooking on the other side is optional).
  11. Repeat above steps for making the remaining dosa’
  12. Hot and crispy Dosa are ready. Serve with Chutney or Sambar